52 new recipes in 52 weeks #1 Braised Pinto Beans

One of my projects for 2024 is to try one new recipe each week for the year.  These will be chosen from all of the flagged pages in cookbooks that I have or from the file of 'need to try' recipes.  I will try new desserts, main dishes, side dishes and breads.

This week I chose a recipe I had flagged in Farm to Fork by Emeril Lagasse.  I have a pinto bean recipe that I use but wanted to try this one.  It was a cold and dreary Sunday so I thought beans and rice would hit the spot.

Braised Pinto Beans

4 ounces bacon, cut into 1/2- inch pieces

1 cup diced onions

1 teaspoon garlic, minced (I used 1 tablespoon)

1/4 cup finely diced cilantro stems

1 medium jalapeno, minced

1/2 teaspoon sweet paprika (I used 1 tablespoon)

1/2 teaspoon salt

1 pound fresh pinto beans (I used drained, rinsed canned pinto beans)

4 cups chicken stock or broth

1 tablespoon chopped cilantro (I used two tablespoons)

1 tablespoon oregano

Cook the bacon in a 3 to 4 quart pot over medium heat until it is crispy and the fat is rendered, 5 to 7 minutes

Add the onions, garlic, cilantro stems, jalapeno, paprika and salt.  Cook until the onions are soft.  About 4 minutes.

Add the beans and the stock and bring to a boil.  Reduce the heat to low and simmer, uncovered, stirring occasionally for about 1 hour.

When it's ready, add in the cilantro and oregano.

It could be eaten alone but I served over basmati rice. 

I like a lot of flavor and spice so you'll see I upped the amounts on the garlic, cilantro, paprika and oregano.  It all depends on your comfort level and taste.

The recipe isn't complicated at all, the flavor was very good and the beans were perfectly cooked.  I had dried pinto's and I know it would have probably tasted even better had I used them.  I wanted to try this first with canned beans because if it was good using them, it is a good recipe.

All and all, I give the dish an 8.  Very good but not quite AMAZING.